Fallow Restaurant London

Black Pudding Rösti

This mix of crispy potato rösti and crispy black pudding, lubricated with runny fried egg yolks is both nutritious and delicious.

Overhead shot of black pudding rösti with two fried eggs on top. All on a blue plate on a wooden background.

Black Pudding Rösti

  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Category: Breakfast
  • Cuisine: Swiss


Units Scale
  • 750g waxy potatoes (such as Charlotte or Yukon Gold)
  • 50g butter
  • 50g goose fat
  • Salt
  • Pepper

To serve

  • 2 eggs
  • 100g top quality black pudding
  • A few chopped chives


  1. Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
  2. Coarsely grate the potatoes and season. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.
  3. Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
  4. Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.

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